Effect of temperature on the growth kinetics of Salmonella Enteritidis in cooked ham
Authors
Małgorzata Ewa Szczawińska
malgorzata_szczawinska@sggw.pl
Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
Jacek Szczawiński
Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
Adriana Łobacz
Department of Dairy and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
DOI: https://doi.org/10.2478/bvip-2014-0008 | Journal eISSN: 2450-8608
Language: English
Page range: 47 - 56
Published on: Mar 25, 2014
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
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© 2014 Małgorzata Ewa Szczawińska, Jacek Szczawiński, Adriana Łobacz, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.